We tried eggplant lasagna a while back and Tim requested that it never be done again, so I was a bit wary about trying another vegetarian lasagna, but this dish certainly delivered. The vegetables were soft and delicious, and the portobellos offered an earthy tone that brought the sauce, cheese and pasta all together for a wonderful dish!

Preheat the oven to 375˚F and heat 2 tbsp. olive oil in a large skillet over high heat. Add a single layer of mushrooms to the skillet and sauté, doing in batches. Set aside.

In a medium sized bowl, stir together the ricotta, nutmeg, 1/2 tsp. salt, and several grinds of black pepper. Beat in the eggs.

Heat the tbsp. olive oil in a large saucepan. Add the onion and garlic and sauté until the onion is starting to soften ~ 3 minutes. Taste and adjust seasoning. Oil a 9 x 13″ baking dish and build the layers into the dish. Put down 1 1/2 c. sauce -> a single layer of noodles -> 1/3 of the vegetables ->1/2 ricotta -> 1 c. sauce -> a single layer of noodles -> 1/2 of the remaining vegetables -> 1/2 of the mozzarella ->1 c. sauce ->a single layer of noodles -> the remaining vegetables -> the remaining ricotta -> 1 c. sauce -> a single layer of noodles -> 1 c. sauce -> the remaining mozzarella and all of the parmesan

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake until the sauce is bubbling around the sides ~ another 30 minutes.

If the cheese isn’t crispy and brown enough, finish judiciously under the broiler. Allow the lasagna to rest for at least 15 minutes before serving.